Chicken Spinach Artichoke Lasagna

If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.

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Ingredients

Yields:
4
- 6

1 lb.
lasagna noodles

3 tbsp.
butter

2
cloves garlic, minced

3 tbsp.
all-purpose flour

3 c.
skim milk

kosher salt

Freshly ground black pepper

1 c.
freshly grated Parmesan

2 c.
shredded rotisserie chicken

1/2 lb.
frozen chopped spinach, defrosted and drained

1
15-oz. can artichoke hearts, chopped

2
pints skim ricotta

4 c.
shredded mozzarella

Directions

Prep Time:
0:20

Total Time:
0:55

Preheat oven to 350º. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan to cool.

Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until golden brown, 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add shredded chicken, spinach, and artichokes and stir until combined.

Assemble lasagna: In a large baking dish, spread a thin layer of the sauce mixture. Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, and a layer of mozzarella. Repeat for three layers, ending with mozzarella.

Cover with foil and bake until warm and bubbly, 35 minutes. Broil until cheese is golden, 2 minutes more.

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